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Rich & Smoky Beef Brisket Bean Stew with Cheesy Cornbread Croutons
Indulge in a hearty beef brisket bean stew with smoky flavors and cheesy cornbread croutons. Perfect for cozy nights!
Prepare yourself for a flavor-packed journey with our Rich & Smoky Beef Brisket Bean Stew. This dish is an indulgent delight, combining succulent beef brisket with a medley of beans and a perfectly balanced smoky broth. The richness of the stew is elevated with crispy, cheesy cornbread croutons that add a delightful crunch to every bite. This stew is the ultimate comfort food, perfect for those cozy nights when you want something truly satisfying.
Imagine a stew that embraces the deep, savory notes of slowly cooked beef brisket, harmonized with the earthy undertones of mixed beans. The smoky flavors permeate each spoonful, creating a warmth that fills the soul. Topped with golden-brown cornbread croutons, laced with melted cheese, this dish is a textural masterpiece that will leave you craving more. Whether you're seeking warmth on a chilly day or simply indulging in a hearty meal, this stew is worth every bite.
Recipe Overview
Prep Time
25 mins
Cook Time
3 mins
Total Time
28 mins
Servings
6
Calories
750 kcal
per serving
Cuisine
Mediterranean
Indulge in a hearty beef brisket bean stew with smoky flavors and cheesy cornbread croutons. Perfect for cozy nights!
Ingredients
- • beef brisket: 2 pounds, cut into 1-inch cubes
- • olive oil: 2 tablespoons
- • yellow onion: 1 large, diced
- • garlic: 4 cloves, minced
- • smoked paprika: 2 teaspoons
- • ground cumin: 1 teaspoon
- • chili powder: 1 teaspoon
- • beef broth: 4 cups
- • canned diced tomatoes: 1 can (14.5 ounces)
- • red kidney beans: 1 can (15 ounces), drained and rinsed
- • black beans: 1 can (15 ounces), drained and rinsed
- • corn kernels: 1 cup (fresh or frozen)
- • bay leaves: 2
- • salt and pepper: to taste
- • cornbread: 4 slices, cubed
- • shredded cheddar cheese: 1 cup
- • butter: 2 tablespoons
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a large pot or Dutch oven, heat olive oil over medium-high heat. Add beef brisket cubes and sear until browned on all sides, about 8-10 minutes. Remove the brisket from the pot and set aside.
- 3 In the same pot, add the diced onion and sauté for 4-5 minutes until translucent. Stir in the minced garlic, smoked paprika, ground cumin, and chili powder, cooking for an additional 2 minutes until fragrant.
- 4 Return the seared brisket to the pot. Pour in the beef broth and canned diced tomatoes, stirring to combine. Add the red kidney beans, black beans, corn kernels, and bay leaves. Season with salt and pepper.
- 5 Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 2.5 hours, stirring occasionally, until the brisket is tender and the flavors have melded.
- 6 While the stew simmers, prepare the cornbread croutons. Place the cornbread cubes on a baking sheet. Sprinkle the shredded cheddar cheese over the cubes, then dot with butter. Bake in the preheated oven for 10-12 minutes or until the croutons are golden and crispy.
- 7 Remove the bay leaves from the stew before serving. Ladle the stew into bowls and top with the cheesy cornbread croutons for an indulgent finish.
Serving Suggestions
- • This Rich & Smoky Beef Brisket Bean Stew pairs beautifully with a side of fresh, crisp coleslaw to balance its hearty flavors. To enhance the smoky undertones, consider a glass of full-bodied red wine, such as a Shiraz or Malbec, which complements the deep, savory notes of the stew. For a refreshing contrast, serve with a light, citrusy salad featuring arugula and orange segments, drizzled with a tangy vinaigrette. This provides a bright and lively counterpoint to the rich, meaty stew.
Storage Tips
To store leftovers, allow the stew to cool to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days. The flavors will continue to develop, making it even more delicious. To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally until heated through. For the cornbread croutons, store them separately in a zip-top bag at room temperature for up to 2 days. Re-crisp them in the oven at 350°F (175°C) for 5-7 minutes before serving.
Ratings & Reviews
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